I set out to make a vibrant, yellow soup.
Can one possibly get more yellow than that?
Wait, the butter is yellow too, and turmeric stains everything it touches yellow.
Elise Bauer
My mother and I both loved it, especially with some cilantro mixed in.
My father doesn’t like curry so his vote doesn’t count.
Curried Potato and Vegetable Soup
Here’s a tip, don’t skimp on the butter.
Add the onion, bell pepper, carrot and cumin seeds.
Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned.
Cook for 1 minute more.
Cook 30 seconds more.
Let simmer uncovered for 20 minutes.
Cook for 10 minutes more, until the vegetables are cooked through.
Use an immersion blender (or a regular blender) to puree about half of the soup.
Garnish with chopped cilantro (or parsley, though cilantro is particularly good with this soup).
